COCKLE RENDANG

200 gm cockles cooked
50 ml concentrated coconut milk
1 turmeric leaf finely cut
3 tbsp toasted coconut
( See recipe below )
1 tsp fish curry powder
¼ tsp garam masla powder
Salt to taste
Sugar to taste
Oil for cooking

Things to grind:

15 dried chilies
2 onions
5 cloves garlic
5 cm ginger
1 stalk lemon grass
2 cm galangal
1 cm fresh turmeric

METHOD:

Heat up oil, add in grinded paste &
fry till oil comes up.

Add in curry powder & stir for 2 minutes.

Add cockles, salt, sugar & coconut milk.

Once it start to boil add toasted coconut,
garam masala, turmeric leaf, mix well.

To make tosted coconut (Kerisik):

Need shredded, fresh coconut.

Toast the shredded coconut in a dry (no oil required), non-stick pan over medium heat, stirring frequently until the coconut is golden brown.

Remove from fire, slightly cool then pound the toasted coconut or you can also blend it in a spice mill.

 (Can use canned desiccated coconut if fresh ones are not available in your area, but the cooking time will be shortened for this)